Fresh pasta

Fresh pasta is pasta that is not dried for long storage: it keeps a high moisture content, has to be kept cold and cooks quickly. Italian law sets its rules in article 9 of Presidential Decree 187 of 2001, and the EU register protects several pasta specialities, from Italian culurgionis to Swabian spätzle. ¹¹⁰⁶

What the law allows. Unlike dry pasta, fresh pasta may be made with soft wheat flour, and its acidity may reach 7 degrees, against 4 for dry semolina pasta. ¹ Fresh pasta sold loose must be kept at no more than 4 °C from production to sale, with a tolerance of 3 °C in transport, and travel in packs marked «paste fresche da vendersi sfuse». ¹

Packaged and stabilised. Pre-packed fresh pasta must keep at least 24% moisture and a water activity of 0.92–0.97, be heat-treated at least to the level of pasteurisation and stay at no more than 4 °C. ¹ Stabilised pasta is a separate type: at least 20% moisture but a water activity of no more than 0.92, treated so that it can travel and be stored at room temperature. ¹

Fresh egg pasta. If fresh pasta is sold as «pasta all'uovo», Italian law requires at least four whole hen's eggs, 200 g, per kilogram of semolina and at least 12.5% protein in the dry matter. ¹ Fresh egg pasta may also use soft wheat flour, because the fresh pasta article keeps the egg rules but relaxes the flour and moisture limits. ¹

A factory example. Tuscan fresh pici show how industrial fresh pasta is made: after extrusion they are pasteurised with flowing steam, dried slightly, cooled and sometimes packed in a protective atmosphere. ⁵ Packed this way they keep for up to 45 days, while hand-rolled pici are cooked in about 5 minutes on the day. ⁵

Pasta specialities in the EU register. Several pasta specialities carry a protected geographical indication: in Italy Culurgionis d'Ogliastra, Pizzoccheri della Valtellina and Cappellacci di zucca ferraresi since 2015 and Maccheroncini di Campofilone since 2011. ^10111213 Germany protects Schwäbische Maultaschen since 2006 and Schwäbische Spätzle or Knöpfle since 2009, and France Pâtes d'Alsace since 2005 and Raviole du Dauphiné since 2006. ⁷⁶⁹⁸

Allergens. Almost all fresh pasta is made from wheat, and in the EU cereals containing gluten must be highlighted in the ingredients list, as must eggs. ² Filled fresh pasta often adds milk, cheese or fish, which are also on the EU list of allergens that must stand out on the label. ²

Fresh or dry: calories. As bought, fresh pasta gives 288 kcal per 100 g with 31 g of water, while dry pasta gives 371 kcal with only 9.9 g of water. ³⁴ Cooked, the gap narrows: 131 kcal per 100 g for fresh pasta against 158 kcal for dry pasta. ³⁴ So fresh pasta is not lighter by nature; it simply contains more water from the start. ³⁴

Why it matters to you. Keep packaged fresh pasta at 4 °C or below and eat it by the date on the pack; stabilised pasta is the exception that may sit on a shelf. ¹ Read «all'uovo» on the label if you want egg pasta, and look for the highlighted allergens: wheat, egg and any dairy or fish in the filling. ¹²